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Tag Archives: Breakfast

Happy Friday! I have been wanting pancakes for quite some time for some reason (also known as being knocked up), so the past two weekends I’ve indulged and made some. Since it’s FRIDAY, and there’s another weekend upon us, I thought some of y’all might want to make some thick, fluffy, delicious, homemade buttermilk pancakes this weekend, too.

I used the excuse that I needed to test my new Blanc Creatives skillet that my parents gave us for Christmas. But that was just an excuse. You don’t really need an excuse besides the age old it’s-the-weekend-and-you-want-pancakes excuse.

The Blanc Creatives skillet is amaze-balls. No other way to say it. It’s like cast iron that NEVER sticks. It also makes badass pancakes.

Whisk together the dry ingredients in a large bowl. Make a well in the center and pour in the buttermilk, egg, and butter. Mix until smooth. Cook over medium-low heat in a non-stick skillet until you can flip it (until there are one or two bubbles coming up through the top of the pancake). Store on a plate in a microwave until you can serve a stack of ’em.

Optional Mix-Ins: for a healthier version, I like to add in a couple tablespoons of ground flax and a couple tablespoons of chia seeds! It makes me feel slightly better about eating pancakes. And would be a good way to sneak them in for kids!

Yup, practically perfect in every way. No expertise required. Half the battle is finding a not-too-runny pancake recipe, and this one fits the bill. Add in chocolate, blueberries, bananas, whatever. Top with syrup (cane syrup, if you’re here in South Georgia), and LOTS of butter (if you’re me). Just be sure you make them. I’ve decided my favorite way to eat them is still just plain, with butter, topped with fruit and a little syrup. Or instead of syrup and fruit, I like to top them with jelly or jam. :)

I hope everyone has survived Christmas and that you all had a very merry one!

If you’re like me, you feel like you gained 25 pounds over the holidays. We had Christmas and all the parties leading up to it, then my sister’s wedding the Saturday after Christmas (blog post coming soon!) and we have two more weddings this week (can’t wait to celebrate Jon and Rachel and Ashley and Gary!!) so I don’t see it slowing down just yet. So in between, I’m attempting to eat as healthily and cleanly as possible. Enter: Eggs Baked in Avocados.

I am at a loss for what else to call these little guys… Egg in a Hull maybe?

Whatever they are, they are a quick, easy breakfast or lunch that I enjoy from time to time. Basically, I just want to eat avocados all the time. And this is a lunch-time alternative to avocado toast.

Eggs Baked in Avocado Recipe

Slice avocado in half, remove pit. Using a spoon, scoop out enough of the avocado to accommodate one egg. Cook’s note: it will require scooping out more than you think!

Place avocado halves on a baking sheet, crack an egg into the center of each one, and bake for 10 to 12 minutes. The yolks will be slightly runny and the whites will be set. Leave them in longer if you like your yolks more firm.

So savory. So good. And you can pat yourself on the back for eating paleo, if that blows your skirt up.

Wish me luck that I’ll make it through the rest of the week! I’ll be back to share some pictures from all the wonderful weddings (maybe next week) once I’ve recuperated. Until then… Happy New Year! Thank you all for being a part of my 2014.

Can you tell I’m one of those people who get on a kick and just can’t stop until they are sick of eating whatever it is? I used to go through after-school snack phases. I would eat a Nestle Crunch bar every single day after school for months, then one day a switch would flip and I wouldn’t eat another one for 5 years. I’m weird like that.

Clearly, right now I’m on a savory eggs kick. I want eggs with greens any way I can get them. And if I can get them highlighted with some balsamic vinegar and balanced with some Sweet Grass Dairy Lil Moo cheese, even better.

Again, I like to sautee my hearty super greens with a dash of good olive oil and a hefty splash of balsamic vinegar. It tames the strong flavors and helps to break down the fibers, but you don’t cook them long enough to lose a lot of nutrients. Just a handful of minutes will do ya.

Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with non-stick spray and fill cups halfway with cooked and drained greens. In a separate bowl, whisk together eggs, milk and salt and pepper. Pour over greens into muffin tin. Top each “muffin” with one tablespoon of cheese. Bake for 15 to 17 minutes, or until light and fluffy.

The rainbow chard is so pretty for these cute lil’ muffins, but you can use regular swiss chard, kale, spinach, etc. Whatever you’ve got growin’! They make a delicious breakfast on the go. I made this batch on Sunday morning and they’ve been awesome to grab and go on my way out the door to work this week.

Have I sold you on savory baked eggs yet? If not, maybe you’ll luck up and I’ll be on another kick soon.